Warm Pumpkin Spice Bundt Cake with Caramel Sauce
Pumpkin Bundt Cake
This pumpkin bundt cake is soft, moist, and full of warm fall spices. It is the perfect dessert when you want something cozy and impressive without a lot of fuss. This recipe includes instructions for a full-size bundt cake, medium 9.5 inch pans, and mini bundt cakes so you can bake the size that fits your gathering or your freezer plan.
If you have ever wondered how to make a pumpkin bundt cake that stays moist for days, releases cleanly from the pan, and pairs beautifully with a silky caramel sauce, this guide walks you through every step. You will learn how to avoid the most common bundt cake mistakes, how to make caramel sauce and how to store and freeze your cake so it tastes freshly baked whenever you serve it.
Why This Pumpkin Bundt Cake Works
- Freezer friendly for holiday prep or make ahead desserts
- Moist texture from pumpkin puree and warm spices that stay fresh for days
- Perfect pan release with the right spray and cooling time
- Silky caramel pecan sauce that complements the pumpkin without turning grainy
- Flexible baking options for minis, medium pans, or a full bundt
Ingredients for Pumpkin Bundt Cake
- flour
- sugar
- baking soda
- pumpkin spice
- pumpkin puree (we use fresh baked pumpkin)
- canola oil
- eggs
How to Make a Pumpkin Bundt Cake
- Preheat the oven and prepare your bundt pan with nonstick spray that contains flour.
- Mix the dry ingredients in one bowl.
- Mix the wet ingredients in another bowl.
- Combine the two gently. Do not overmix. This keeps the crumb soft.
- Pour into your prepared pan.
- Bake according to the size chart below.
- Cool for 10 minutes before flipping the cake out.
- Cool completely before adding caramel sauce.
Bundt Pan Size Guide
This recipe works in three sizes.
| Bundt Size | Yield | Bake Time | Notes |
|---|---|---|---|
| Full Size Bundt Cake | 1 twelve cup bundt cake | 55 to 65 minutes | Toothpick should come out clean |
| Medium 9.5 Inch Bundt Pans | 3 medium cakes equal 1 full bundt | 40 to 50 minutes | Divide batter evenly between pans |
| Mini Bundt Cakes | 9 to 12 mini cakes | 30 to 45 minutes | Spray pan again between batches |
Tips for a Moist Pumpkin Bundt Cake
These tips help your cake stay fresh for days.
- Wrap tightly if storing overnight. Pumpkin cakes stay moist naturally.
- Use pumpkin puree for moisture and structure.
- Do not overmix once the dry ingredients are added.
- Use oil instead of butter for a softer crumb.
- Cool completely before storing or freezing.
Caramel Pecan Sauce
This sauce is silky, smooth, and good over so many desserts.
Key Tips
- Serve extra sauce on the side for guests who want more.
- Use fresh brown sugar.
- Melt slowly and stir gently.
- Add cream warm, not cold.
- Let the sauce cool slightly before pouring.
Enjoy these other Fall Pumpkin Dessert Recipes:
Moist Pumpkin Spice Bundt Cake with Caramel Pecan Sauce (Mini, Medium, or Full Size)
Equipment
- Mini bundt pan mini bundt pan
- Bundt Pan 9.5 inch medium
- Nonstick cooking spray
Ingredients
- 2 ½ cups sugar
- 3 cups flour
- 2 teaspoons baking soda
- 2 ½ teaspoons pumpkin pie spice
- 1 can canned pumpkin puree (or 2 cups canned pumpkin)
- 1 cup vegetable oil
- 2 eggs
Instructions
- Preheat the oven to 350℉.
- In a bowl mix the sugar, flour, baking soda and pumpkin spice.
- In a separate bowl mix the pumpkin, oil and eggs.
- Pour the wet ingredients into the dry and mix thoroughly, just until mixed.
- Spray the bundt pan with cooking spray.
- Bake for 1 hour for a large bundt or 9.5 inch bundt cake or 30-45 minutes for mini bundts (check with toothpick to come out clean)
- Allow to sit for 5-10 minutes and flip onto a plate or platter.
- Pour pecan caramel sauce on top. Cut, serve and enjoy.
- Repeat baking if needed to make more mini bundt cakes.
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